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Tag Archives: fermenting

  • Miso Ginger Sauerkraut

    I stumbled across this sauerkraut recipe as I felt adventurous to add some new flavors to the fermenting that occurs in my home. I have a husband, children, and sister who are all partial to asian-flare tastes, so I gave this Miso Ginger Sauerkraut a go! It was quite the hit! Even for the youngest enjoyer!


    The Ingredients:

    2 Tablespoons Miso Paste

    1/4 Cup boiling filtered water

    1 Medium Cabbage thinly sliced

    3 Tablespoons Fermentools' Himalaiyan Salt

    1 1/2 cup Shredded carrots

    2 bunches chopped green onion

    3/4 - 1 cup shredded ginger root

    The Method:

    (1) Shred your cabbage into thin slices and place it into a large bowl. Sprinkle the salt on the cabbage and use your hands to squeeze and smash the cabbage until it is soft and releases it's natural juices creating a brine for your sauerkraut.

    (2) Dissolve your miso in boiling water and set it aside to cool.

    (3) Add the carrots, green onions, and ginger to the bowl and combine well. When cool, mix the miso mix in the bowl as well covering all the vegetables.

    (4) Pack your sauerkraut into a half gallon mason jar little by little packing it down as tightly as possible leaving 1-2 inches of head space at the top of the jar. Place your Fermentools' glass weight inside the jar pressing the cabbage beneath the brine. Install your Fermentool's airlock system and set your ferment aside to ferment away!

    Taste your Miso Ginger Kraut every few days because, well, it's delicious, and so you can move it to cold storage when it is sour enough for your taste preferences.

    Do not be caught off guard! No stir fry to sticky rice should ever be left without this ferment to accompany it. Another asian-flare sauerkraut to try would be the pad thai sauerkraut.

     

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  • Pad Thai Sauerkraut 

    There is absolutely NOTHING more tantalizing to my palate as pad thai. I simply crave it and will always choose it when given the option. I never dreamed of the day when I discovered I could combine my love of fermenting with my love of pad thai and indulge in this game-changing Sauerkraut!

    Ingredients:

    1 Medium Sized Cabbage

    3 Tablespoons Fermentools' Himalaiyan Salt

    2 Tablespoons of Tamarind Paste

    1/4 cup of Fish Sauce

    1 cup Shredded Carrots

    4-5 Thinly Sliced Radish

    2 Bunches chopped Green Onion

    1-2 Cups of Bean Sprouts

    1 Cup coarsely chopped Peanuts

     

    The Method:

    (1) Shred or thinly chop the cabbage and place it into a large bowl with the salt. Using your hands, squeeze and mash the cabbage for about 10 minutes until it becomes soft and releases it natural liquids.

    (2) In a medium l bowl, mix the tamarind and fish sauce together breaking up the tamarind and removing any seeds that you come across.  If you need to add some filtered water to this process you may.

    (3) Add the carrots, green onions, radish and bean sprout to the fish sauce and tamarind mixture working them into a smooth combination.

    (4) Mix the medium bowl mixture in with your cabbage for one good final mix. Toss in your peanuts at this point as well and mix them in.

    (5) Pack your Pad Thai Kraut into a half gallon mason jar little at a time making sure you pack it tight on the bottom. Continue packing it down leaving 1-2 inches of head space on the top.

    (6) Place your Fermentools' glass weight on the top of your kraut using it to submerge the contents under the brine completely. Assemble your airlock system and place your ferment in a nice warm place to begin it's fermenting!

    In about 2 weeks or so you can have the delicious luxury of adding a little Pad Thai too any dish of choice! Remember to taste your ferment as time passes! One, because it's delicious, and two, to make sure you transfer it to the refrigerator when it's sour enough for your liking.

    My family CANNOT get enough of this ferment. My kids ask for it on every meal they eat. I will gladly indulge… except if it means we run out and then I cannot eat anymore. This is one of those ferments that is daily on our counter-top, and when it’s switched to cold storage, another fresh jar takes it’s place to begin a new fermenting journey. 

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  • Fermented Cranberries

     

    Bring a new flare to the typical cranberry recipes by creating the simple and delicious Fermented Cranberries!

    Ingredients:

    (1) A Package of  fresh Cranberries

    (2) 2 Tablespoons of chopped Ginger Root

    (3) 1 Orange or Lemon (zest and juice)

    (4) 1 Cinnamon Stick or 1tsp Ground Cinnamon

    (5) 4Tablespoons of Granulated Sugar

    (6) 1/2 Tablespoon of Fermentool's Himalayan Salt

    (7) Fermentools Stainless Steel Mason Jar Lid and Airlock System

    How to Make Fermented Cranberries

    (1) Mash or Chop your cranberries by hand or in a blender or food processor to release their delicious juices.

    (2) In a large bowl add your chopped ginger root, orange (or lemon) zest and jucie, sugar, and salt and mix well.

    (3) Place a Cinnamon stick (or desired amount of ground cinnamon - suggested 1tsp) to bottom of mason jar. Add Cranberry mixture to the jar. Leave 1 inch of head space.

    (4) Fill the jar with filtered water until the liquid rises about an inch over your cranberry mixture. Then apply your Fermentools Lid and Airlock System and let sit on the counter or other warm location for 3-10 days depending on the temperature of your kitchen and the desired taste of your cranberries.

    • Variations: Ferments are a great place to express your individual tastes and flavors! Feeling like adding some apple juice, cloves, or walnuts? Go for it! Make this basic recipe your own masterpiece! At Fermentools.com, we provide The Tools You Need to Ferment With Success!

    How To Use Fermented Cranberries

    • Mix with cream cheese and a sweet and tangy spread for crackers, toast, cookies, or cheese cake
    • Eat as a side dish or garnish for meat dishes such as turkey, chicken or fish
    • Mix into oatmeal or with yogurt and granola
    • Blend into beverages (such as kefir or carbonated water) to add probiotics and a cranberry twist
    • Top Pancakes or Muffins with butter and this cranberry garnish
    • Take straight up as a daily supplement

    Let us know in the comments below if you made this and how you used it!!

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  • How to Make a Ginger Bug

    There is nothing as tempting as a carbonated soda! When you pop open the top of the bottle or can, the sound of fizzing, the sight of carbon dioxide escaping in vapor form, the feel of bubbles on your tongue... there is just nothing like it. Soda has a reputation of being bad for your health; but does it have to be? Fermenting beverages add a tasty energizing and probiotic treat that both kids and adults can enjoy guilt free!

    Let's talk about how to create a Ginger Bug today!

    What is a Ginger Bug?

    It's really simple and extremely easy to make!

    A Ginger Bug is a mixture of shredded ginger root, sugar, and water that has cultivated wild yeast and bacteria cultures where fermenting occurs resulting in carbon dioxide yumminess! One difference between a Ginger Bug and kombucha or kiefer is that a ginger bug does not require a special culture, scoby or grain to start!

    Starting a Ginger Bug is similar to starting a sourdough culture.

    How to Start a Ginger Bug!

    All you need is:

    ~ A Mason Jar

    ~ Ginger Root

    ~ Sugar

    ~ Water

    ~ Fermentools Airlock System

    Step by Step:

    Step One: Grate 2-3 TBSP of ginger root.

    Step Two: Place ginger root, and 2-3 TBSP of sugar into a mason jar and cover with water. Mix until sugar dissolves.

    Step Three: Place Fermentools Airlock System on top of the jar to ensure that carbon dioxide can escape and bad bacteria or house pests (or pets) don't get into your culture. Place your ferment in a warm place in your kitchen so it can commence on it's fermenting endeavors!

    Step Four: Every 24 hours, drain off a few tablespoon of liquid right off the top of your soon to be Ginger Bug. Add 2TBSP of ginger and 2TBSP of sugar. Repeat this for 3-5 days until plenty of bubbles have formed.

    * It may take more then 5 days of fermenting for a good bubbly culture to form depending on the temperature of your kitchen.

    Warmer kitchen = faster ferment, more alcohol taste.

    Cooler Kitchen = slower ferment, more acidic taste.

    YOU'RE DONE!!!!

    What do you do with your new Ginger Bug??

    Look out for next week's post on making a basic Ginger Brew Soda Pop!

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  • Preserving the Harvest for Winter

    Cooler weather has settled in. Lost under inches of snow is our once vibrant and flourishing gardens. The plentiful harvest of crisp carrots and juicy tomatoes is behind you... or is it?!? Have you ever considered preserving as a long-storage option for the winter months?

    Fermenting used to be the only means of preserving the harvest for the winter months. This art of food preservation not only protects the integrity of the literal "fruits of your labor", but actually increases their nutritional content and bestows a life-extending elixir to your produce so you can enjoy your garden all-year 'round!

    Fermented produce can often last for several months if stored in a refrigerator. My family invested in a second fridge so we can store our dozens of half gallon mason jars full of fermented goodies from kraut and kimchi to salsa and carrots, preserving them for recurring enjoyment.

    Ferments have also traditionally been stored without refrigeration in a properly ventilated root cellar! No refrigeration required! Preserving options are truly endless.

    How many months can ferments be preserved?

    Depending on who you ask, you will get a variety of answers! Here is a time-tested, scientific way to measure if your preserving methods have succeeded in long-term storage of those pickles and carrots that have your mouth watering: look, smell and taste.

    If your produce and brine still looks white and foggy with no visible layers of mold, smells sour and sweet, and tastes tangy and delicious... then enjoy!

    My family has forgotten about a ferment in the back of our fridge for almost an entire year! We cracked it open and finished it off! Delicious!

    Read this article for more on How long ferments last:

    https://www.fermentools.com/blog/long-sauerkraut-last/

    Our favorite ferments we've been preserving to munch on through the winter months:

    • Cabbage Kraut : So easy to grow, even easier to ferment and tastes better the longer it is stored, kraut is an absolute staple in our home and favored by everyone of all ages
    • Carrots: Carrots all seem to mature and need picking at the same time, don't they? A quick scrub and brine results in crunchy sweetness that brings an overwhelming memory of the hot summer days during the frigid, long winter nights.
    • Pickles: Really, when are pickles NOT appropriate??
    • Beets: There's just something about this deep red vegetable that breaths depth and richness in the fall and winter months. Even though it may come out of cold storage, it brings a whole lot of tangy warmth to any winter soup or stew.

     

    Inspired? Start planning next year's garden with winter in mind and Preserve the Harvest for Farm Fresh Produce ALL YEAR LONG!

     

    Here are some other preserving ideas to get those wheels turning!

    Fermented Pumpkin

    Beet and Cabbage Sauerkraut

    Fermented Cranberries

    ~ Cassie Deputie

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  • Pickling versus Fermenting

    When I was in high school I frequently rode the bus home with my best friend after school. After we did her chores, we would get a jar of her mom’s pickles out of the pantry, a big slab of cheddar out of the fridge, and a box of crackers. We would take our snack to the living room and devour it while watching General Hospital on television.
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